Crab Casserole



For the white sauce: in a small pan over low heat, melt the butter, then add flour while stirring vigorously to avoid burning. Add milk slowly and whisk to prevent lumps. Cook for about 8 to 10 minutes, adding the nutmeg and salt. Set aside.

Sauté the onion and garlic in butter until golden. Reduce the mixture with the wine and sugar, cooking for five minutes. Add the crab meat, a bit of parsley, cilantro, salt, pepper and paprika, mix well. Then add the cream, mantecoso cheese and white sauce. Mix well and place into clay bowls.

Cover the tops with the parmesan cheese before placing in the oven and cooking for 15-20 minutes. Serve hot.


Preheat the oven to a high heat
600 grams of crab meat
1 tablespoon of butter
1 medium onion, finely sliced
1 garlic clove, finely chopped
1 teaspoon of sugar
140 milliliters of dry white wine
80 milliliters of cream
50 grams of Mantecoso cheese (A Port du Salut style cheese made in Spain, Mexico and throughout Latin America)
Grated parmesan cheese
Dash of paprika
White sauce
300 milliliters of warm milk
1 tablespoon of butter
1 tablespoon of flour
Dash of nutmeg

The Perfect Match

20 Barrels Limited Edition Pinot Noir

Though casseroles always call for a red wine, the light and fresh flavors of the 20 Barrels Pinot Noir bring out the best of this dish´s main ingredient, providing freshness and the perfect balance.

No family trees, no dusty bottles, just quality wine


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